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Ingredients

3 cups fresh blueberries or frozen, thawed (13 to 14 ounces), divided

2/3 cup (packed) golden brown sugar

2 teaspoons fresh lemon juice

1/2 teaspoon finely grated lemon peel

Pinch of salt

Preparation

Combine 11/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD: Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.

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Reviews

This makes a lot of sauce. Tastes very blueberry and lemony. I followed the recipe except no crushing of the last half of blueberries. I made it to go with the Lemon Cornmeal Cake. This would be great with pancakes, waffles, vanilla ice cream and cheesecake in addition to regular cakes. So easy and delicious. Thank you.

I made this today (for the lemon cornmeal cake with lemon glaze) with fresh blueberries and it came out perfectly. I did not crush any of the blueberries, I thought it came out just as nice (and a little prettier) as is.

Great recipe. I made
the following
substitutions and it
still worked very
well:
Substituted 1/2 cup
flour with whole
wheat
Substituted 1/4 cup
butter with apple
sauce
Used brown sugar,
and reduced quantity
to about half a cup
Added rind from 2
lemons
Added 1/2 lemon
juice to batter. Also added 1tsp poppy seeds.

I used frozen blueberries and maybe that's the difference but my sauce never got syrupy. The sauce itself was just okay... I made it for the lemon cornmeal cake which I felt didn't need the sauce. I will definitely be making the cake again soon but sans the blueberry sauce.

Was delicious with fresh berries. I cooked the blueberries longer and still didn't get to a "syrup" consistency, but it was still great with the cake. I used all of the glaze and found it to be a bit overwhelming. I wouldn't change the recipe, but would use less next time.

WONDERFUL PAIRING with the lemon cormeal cake. The sauce came out perfectly, had a very nice consistency. I did cut the recipe in half and it was plenty to serve w/ the cake, although leftovers would be great on anything!...waffles, pancakes. Will def make again.

This is a great sauce. I liked just boiling it enough to crush the berries and then adding in the rest at the end. The flavor and consistency were great. We still have some in the fridge and will have it with ice cream, on pancakes or waffles. I used frozen blueberries that I picked last summer and they were perfect. I didn't find them chewy. Maybe the store bought frozen is different from fresh frozen.

I would highly suggest using fresh blueberries, as the frozen ones I used in cooking ended up chewy in the end. I ended the recipe with fresh berries and those were fine. Overall taste was good, but texture would likely improve with all fresh berries.